Candy Corn Macaron

1 Preheat oven to 310 degrees F. Line two baking sheets with parchment paper and
have a pastry bag with a plain tip (about ½-inch, 2 cm) ready. (Setting the
pastry bag in a glass while you fill the bag was a great tip I learned during
this process.) (Also, I like to double stack the baking sheets.)

2 Combine the powdered sugar with the almond powder. (Pulse in a blender or food
processor if you don’t have finely ground almond meal. A mini food processor
works best for this if you have one.)

3 With an electric mixer, beat the egg whites until they begin to rise and hold
their shape. While whipping, beat in the granulated sugar until very stiff and
firm, about 2 minutes. (To test to see if egg whites are ready, whip until the
tip of the peak doesn’t fold over when you pull the beater out of the meringue.)

4 Carefully fold the dry ingredients, in two batches, into the beaten egg whites
with a flexible rubber spatula. When the mixture is just smooth and there are no
streaks of egg white, stop folding and scrape the batter into the pastry bag.
(You can put a spoonful on a plate to test it. If it slowly flattens out it’s
perfect. If it runs, add a bit more almond flour/powdered sugar. If it just
stays in a blob, give it a few more folds.)

5 Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles
(about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

6 Rap the baking sheet a few times firmly on the counter top to flatten the
macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes.
Give the macs a gentle little shake with the tip of your finger to see if
they're done. You want them set but not firm. It’s better to undercook them.

7 Let cool completely then remove from baking sheet.

Candy Corn Macaron

Course:

Keywords:

🧂 Ingredients

Instructions

Candy Corn Macaron

Course:

Keywords:

🧂 Ingredients

Instructions

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